Weekend breakfasts just hit different with something warm and homemade. That’s why I started making granola stuffed buttermilk waffles.
The crisp waffle edges meet the chewy crunch of granola. You get a hearty texture in every bite.
It’s easy to take a buttermilk waffle recipe and make it new. Just fold in your favorite granola and you’re set.
The waffles come out golden and a bit crunchy, but stay soft inside. They soak up butter and syrup like a dream.
I sometimes eat them with yogurt or fruit. Honestly, they’re good even plain.
One slow Sunday, I wanted to use up homemade granola. The result surprised me—these waffles quickly became a go-to.
Once you try them, you’ll notice how granola changes the whole vibe. It’s comforting, hearty, and not much extra work.
Why You Will Love Granola Stuffed Buttermilk Waffles
You get fluffy waffles with a crunchy granola twist. It’s breakfast, but kind of a dessert too.
I started making these when I wanted something more filling. Granola brings texture, nuttiness, and a little sweetness.
You won’t need to drench them in syrup. The granola stays crisp even after cooking.
These waffles fit a slow weekend but also work for busy mornings. You can freeze them and pop them in the toaster.
That makes them practical and special at the same time. Not many breakfasts do both.
You can switch up the flavor by picking different granolas. Try dried fruit for sweet, or go nutty for savory.
A drizzle of honey or a spoonful of yogurt on top? Even better.
Reasons you’ll enjoy making them:
- Fluffy buttermilk waffles meet crunchy granola.
- They feel indulgent but still work for breakfast.
- They double as brunch or even a casual dessert.
- You can prep ahead and freeze for later.
When you serve these, they disappear fast. That mix of soft and crunchy wins everyone over.
How To Make Granola Stuffed Buttermilk Waffles
These waffles balance fluffy batter with a granola bite. You just need pantry staples, a few tools, and a simple process.
Ingredients
You want dry and wet ingredients to hold the shape. Buttermilk reacts with baking soda and powder for lift.
Granola adds crunch and nutty flavor. It pairs well with butter and syrup.
Here’s what you’ll need:
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 2 large eggs
- 2 cups buttermilk
- 4 tablespoons melted butter (unsalted or salted)
- 1 cup granola (break up big chunks)
- ½ cup chopped pecans (optional)
Keep granola simple—skip big dried fruit pieces. They might burn in the waffle iron.
Instruments
You don’t need fancy equipment. A sturdy waffle iron is most important.
Pick one that heats evenly. Hot spots can mess up your waffles.
Here’s what to grab:
- Waffle iron
- Large mixing bowl
- Medium bowl
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Small skillet (if toasting pecans)
- Ladle or measuring cup
Get everything ready before mixing. It makes things smoother.
Step-By-Step Instruction
Preheat your waffle iron first. In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt.
In another bowl, whisk eggs, buttermilk, and melted butter. Pour wet into dry and stir gently.
Don’t overmix. A few lumps are fine.
Fold in granola and pecans with a spatula. Grease your waffle iron if needed.
Scoop about ¾ cup of batter into the center and close the lid. Cook for 4–5 minutes until golden and crisp.
Repeat until you use all the batter. Serve warm with butter, syrup, or fruit.
The granola gives every bite a nice crunch.
Tips & Tricks
Rushing these waffles can get messy. Batter thickness and filling placement really matter.
Use a thick but pourable batter. If it’s too runny, granola seeps out.
Keep your granola cooled before mixing in. Warm granola softens too much.
Place filling in the center only. Leave a border to keep batter sealed.
Cover filling with a thin layer of batter. This locks in the granola.
Don’t overfill the waffle iron. A small scoop on bottom, filling in the middle, another scoop on top.
For even distribution, use a piping bag or spoon. It helps avoid clumps.
Let waffles cool slightly on a rack. This keeps the granola crisp.
With these tweaks, your stuffed waffles hold together better. You get a light base with crunchy granola inside.
Ingredient Substitute
No buttermilk? You can still make these work. Just use what’s in your kitchen.
Try these swaps:
- Milk + Vinegar or Lemon Juice: Add 1 tablespoon vinegar or lemon juice to a cup of milk. Let it sit 5 minutes.
- Yogurt + Milk: Mix half yogurt, half milk. It gives tang and texture.
- Sour Cream + Milk or Water: Thin sour cream with milk or water. It’s rich and close to buttermilk.
- Kefir: Use as a direct 1:1 swap.
For dairy-free, use almond, soy, or oat milk with vinegar or lemon juice. Let it sit a few minutes.
I’ve tried applesauce for part of the buttermilk. It makes waffles sweeter and softer.
These swaps keep the flavor and texture you want.
What To Serve With Granola Stuffed Buttermilk Waffles
When you make these, you get crunch and softness in every bite. To round out breakfast, pick sides and toppings that balance sweetness, freshness, and a bit of savory.
I like to keep it simple. These pairings let the waffles shine:
- Maple syrup – A little drizzle brings out the granola’s nutty flavor.
- Fresh fruit – Berries, bananas, or peaches add color and sweetness.
- Greek yogurt or whipped cream – Yogurt lightens things up, whipped cream adds creaminess.
- Crispy bacon or sausage – Salty, savory bites make breakfast more filling.
- Hot coffee or fresh juice – A warm drink or juice rounds out the meal.
You can also add chopped nuts or seeds for extra crunch. Every bite gets layers of flavor and texture.
How To Store Granola Stuffed Buttermilk Waffles
Waffles lose their crisp if you store them wrong. Since these have granola, you want to keep the crunch.
Cool them completely before storing. That’s the key.
For 2–3 days, use the fridge. Place cooled waffles in an airtight container or zip bag.
Slip parchment or wax paper between each waffle. That keeps them from sticking.
Reheat in a toaster or oven, not the microwave. It brings back the crisp edges.
For longer storage, freeze them. Cool waffles, lay in a single layer on a baking sheet, and freeze 30 minutes.
Then move to a freezer bag or container. A few tips:
- Cool completely before storing.
- Freeze plain—add toppings after reheating.
- Label and date your bag.
To reheat, pop them in the toaster or oven at 350°F. The granola stays crunchy and the waffle fluffy.
Nutritional Value
When you make granola stuffed buttermilk waffles, you get a mix of light waffle texture and hearty granola crunch. The nutrition shifts a bit from plain waffles, since granola brings fiber, healthy fats, and extra protein.
A typical two-waffle serving has about 140–200 calories. Most of this comes from carbs.
You’ll usually see 4–6 g of protein, 5–6 g of fat, and 25–26 g of carbs in there.
Add granola and you bump the calories up a little. You also get more nutrients.
Granola brings whole grains, nuts, and seeds, which toss in minerals like iron and magnesium. It also pushes the fiber up, which keeps you full longer.
Here’s a rough breakdown for one serving of granola stuffed buttermilk waffles (without toppings):
- Calories: about 200–250
- Carbohydrates: 30–35 g
- Protein: 6–8 g
- Fat: 7–10 g
- Fiber: 3–4 g
- Sugar: depends on the granola, usually 6–8 g
You’ll pick up small amounts of calcium, vitamin A, and B vitamins from the waffles. The granola brings more variety, especially if there’s dried fruit or seeds in the mix.
If you top your waffles with yogurt, nut butter, or fresh fruit, you get even more protein, vitamins, and a hit of natural sweetness.
Granola Stuffed Buttermilk Waffles
Equipment
- Waffle iron
- Mixing bowls
- Whisk
- measuring cups/spoons
- Ladle or scoop
Ingredients
- 2 cups all-purpose flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 cups buttermilk
- 2 large eggs
- ½ cup unsalted butter melted
- 1 tsp vanilla extract
- 1 cup granola your choice of nutty or fruity mix
Instructions
- Preheat waffle iron and lightly grease with nonstick spray or butter.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk buttermilk, eggs, melted butter, and vanilla.
- Pour wet ingredients into dry ingredients and mix gently until just combined (do not overmix).
- Fold in granola evenly through the batter.
- Ladle batter into preheated waffle iron and cook according to manufacturer’s instructions until golden brown.
- Serve warm with maple syrup, fresh fruit, or yogurt.
Notes
- Calories: 310
- Protein: 7g
- Carbohydrates: 40g
- Fat: 14g
- Saturated Fat: 7g
- Cholesterol: 70mg
- Sodium: 390mg
- Fiber: 2g
- Sugar: 9g
